Who says I'm slow? I mean, good grief, been an active member here for more than two years and had no idea this thread existed.

So, here goes.

Let's see. My name is Brook. Age is nobody's business, but I can remember nine different presidents. Married to my childhood sweetheart; 42 years in a trial marriage and we're beginning to think it's going to work out. Two grown sons, both of whom are foodies.

We live in central Kentucky, where the bluegrass meets the mountains, but have traveled extensively, primarily in the U.S. and Canada, but including an incredible three-weeks in Swedish Lapland.

I'm a freelance writer, with food and culinary topics among my specialties. I'm the reviews editor at Cheftalk.com, and also write a series of articles there on camp cooking. Other food & cookery venues I've written for are diverse as Mother Earth News and Taste of the South.

I love all sorts of cooking and food prep, and do a lot of restaurant-type cooking at home---which ain't all that easy when you have a kitchen about the size of the galley in a small sailboat.

Recently I started a new project for all those folks who are just coming into cooking, or who want to develop their techniques, called "The In Your Kitchen Cooking School." As the name implies, I actually go to your house, where I conduct the classes for the host and a group of friends.

Well said KYHeirloomer ~ am imagining cyberspace classes...._________________"I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson

Historical reenactors!! Way cool Brook!! No involved myself but have watched the Battle of Crysler's Farm and one or two others down along the St Lawrence. These are 1812 battles of course.. Enjoy how your fellow reenactors get totally involved! So do you two have specific personas you inhabit? Please tell more!_________________Vivant Linguae Mortuae!!

We do and we don't, David. First off, we don't do reenacting as much as we used to, because with the diabeties it's hard for Friend Wife to camp in the summer. The heat is difficult for her to cope with. That's why, for instance, we don't do the Battle of Blue Licks anymore, despite the fact that I narrated it for many years. August in Kentucky is just too hot and too humid, unfortunately.

We concentrate on the trans-Allegheny exploration and settlement period, roughly 1750-1792.

When attending formal events we do so as well-to-do farmer/merchants. Our home, then, is a 12 x 16 foot marquee tent modeled off one of the three used by George Washington.

When I'm just out with the boys---trekking, beaver trapping, whatever---it's in the guise of a longhunter

We went hog-wild with authentic period cookery, to the point where I wrote a column, Historic Foodways, in one of the hobbiest magazines. And we coauthored a booklet (still available) called "A Colonial Cookery Sampler," which introduces people to some of the great recipes of the time. In fact, my facination (some would same obsession) with heirloom vegetables resulted from that. I came into heirlooms not so much as a grower, but as a food historian.

1812! First of our unpopular wars. Both sides claim victory. But if we won it, how come they don't talk 'Merican in Montreal?

Hi everybody! My name is Leela and I'm a newbie to the forums and I'm an up and coming blogger. I've been a Clotilde Dusoulier fan for a while now and I'm constantly inspired and amazed with the writing on her blog and in her books. Because of her, I too have decided to become a food blogger. The only issue I'm having so far is that I don't really know what to write about -- but that's another story for another day.